Copyright © 2015 The FOURnet Information Network. All rights reserved.

1 pound sweet Italian sausage, casings removed
1 tablespoon butter
1 tablespoon olive oil
1 medium onion, thinly sliced
4 garlic cloves,minced
2/3 cup dry white wine
1 (14 1/2-ounce) can diced peeled tomatoes, undrained
1 cup heavy cream
4 tablespoons chopped Italian parsley (flat leaf parsley)
1 teaspoon salt or to taste
freshly ground pepper to taste
1 pound penne pasta, cooked according to package
1 cup freshly grated Parmesan cheese, plus additional for garnish

Cook sausage in large skillet over medium-high heat. Remove sausage and set aside; drain excess grease from skillet.

Melt butter and oil in skillet; add onion and sauté until softened and golden in color. Add garlic, cook and stir 1 minute. Add wine to skillet and reduce volume by half, about 2 minutes. Add tomatoes and simmer 3 minutes.

Return cooked sausage to skillet, add cream and simmer until sauce thickens slightly, about 5 minutes. Stir in parsley, salt and pepper.

Place cooked Penne in a large serving bowl; pour sauce over pasta; add Parmesan cheese and toss to combine.

Serve sprinkled with additional Parmesan cheese.

Serves 6.

Submitted by: Rylee Paige
Share: Add review or comment

Have your own version of this recipe? Share it here

Page 1 of 2
 Rating: 4.9 / 5 - Reviews: 18   Sort by: 
Oct 16, 9:23 PM
Claudia says:
Nov 11, 3:01 PM
Colleen says:
Dec 14, 10:45 AM
Cory says:
Dec 27, 8:33 PM
Mike (New York) says:
Jan 13, 9:21 PM
Nick (Minnesota) says:
Jan 15, 3:31 AM
Val M. (Hawaii) says:
Apr 20, 9:24 PM
Carrie sawyer (Tennessee) says:
Jun 1, 7:54 PM
Alicia G. (Maryland) says:
Jun 13, 7:57 PM
Carlos R (Florida) says:
Oct 3, 8:40 PM
Margaret (Illinois) says:
Oct 21, 10:37 AM
Grammy (Michigan) says:
Nov 9, 6:03 PM
Carolinesmith333 (Pennsylvania) says:
Dec 28, 10:15 PM
Megan (Arizona) says:
Jan 20, 3:59 PM
TennisBall Eddie (Florida) says:
Feb 15, 7:36 AM
Lauren (Virginia) says:

  email this recipe to:  

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page

COPYRIGHT © 2015 The FOURnet Information Network | Privacy | TalkFood